Indian Tandoori Chicken

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This is an easy baked Tandoori Chicken recipe for everyone who happens not to have a tandoor sitting in the middle of their kitchen!

Classic Tandoori Chicken is an Indian recipe that’s marinated in yogurt, garam masala and cayenne before baking. A perfect weeknight meal.


  • 3 Tbsp oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp cayenne
  • 1 Tbsp garam masala
  • 1 Tbsp paprika
  • 1 cup plain yogurt
  • 2 Tbsp lemon juice
  • 4 minced garlic cloves
  • 2 Tbsp minced ginger
  • 1 tsp salt
  • 4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in
View Method Indian Tandoori Chicken


  1. Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala, and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.
  2. Then whisk the spices into the yogurt, add lemon juice, garlic, salt, ginger, and the cooled spice-oil mixture.
  3. Cut deep slashes into the chicken, coat with the marinade, cover, and chill for at least an hour (preferably 6 hours).
  4. When ready to bake, preheat oven to 200 degrees and line a baking sheet with a wire rack. Bake chicken 20 minutes, then flip and bake 20 minutes more.
View Ingredients Indian Tandoori Chicken
View Method Indian Tandoori Chicken
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